Fonterra Food Services
Spiced Apricot and Ricotta Shortcake
250g Western Star Unsalted Butter
180g sugar
400g self-raising flour
2 eggs
500g tub Perfect Italiano Ricotta
1 tspn cinnamon
800g can apricot halves, drained
2 tblsp raw sugar
Western Star Unsalted ButterPerfect Italiano Ricotta
Melt Western Star Unsalted Butter and sugar until sugar begins to dissolve. Mix into flour and beat in eggs.
Spread two-thirds of the cake mixture over the base of a buttered and lined 25cm round cake tin. Top evenly with Perfect Italiano Ricotta, sprinkle with cinnamon and arrange apricot halves skin-side up on top. Dollop spoonfuls of the remaining cake mixture evenly over the apricots and spread slightly with fingers. The apricots will not be completely covered.
Sprinkle cake with raw sugar and bake at 180°C for 1 hour until cooked and golden. Cool cake in tin for 10 minutes before turning out.

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